R is for… Ratatouille

What is it? 
A sun-soaked vegetable stew from the south of France, ratatouille brings together aubergine, courgette, peppers, tomatoes, onion and garlic, slowly cooked with olive oil and herbs. Simple on paper, it relies on good produce and careful cooking to achieve depth and balance. 

Where’s it from? 
Provence. The name comes from the Occitan ratatolha, meaning a rough stew. Originally a humble, peasant dish, it was designed to make the most of abundant summer vegetables.  

What goes into it? 
At its core: tomatoes, aubergines, courgettes, peppers, onions and garlic, cooked in olive oil and seasoned with herbs such as thyme, bay and sometimes basil. There is no single fixed recipe, but tradition matters – this is not a free-for-all vegetable medley. 

Is it always cooked the same way? 
Not quite. There are two main approaches. The traditional method cooks each vegetable separately to preserve its texture before combining them. A more rustic version cooks everything together in one pot. Both are valid, but the former gives a more refined result. 

How do you say it? 
Ra-ta-too-ee. 

When should you eat it? 
You can rustle one up all your round but really it should be enjoyed in high summer, when the vegetables are at their peak – July to September in France.  

How is it served? 
Warm or at room temperature, never piping hot. It works as a side dish with grilled meat or fish, or as a main course with bread. It’s also excellent the next day, once the flavours have settled and deepened. 

Is it the same as the film version? 
Not quite. The neatly layered, photogenic version popularised by the 2007 film Ratatouille is closer to a dish known as confit byaldi, a modern interpretation associated with chef Michel Guérard and later adapted for the film by Thomas Keller. Traditional ratatouille is far more rustic in appearance. 

Where can I try it in France? 
Across Provence, from family kitchens to bistros. In Nice, look for it on menus alongside other Niçois classics such as pissaladière and salade niçoise – and expect it to taste of sunshine. 

Can I make it at home? 
Easily – but don’t rush it. 

Ratatouille recipe 

Serves 4 (as a side) 

Ingredients 
1 aubergine, diced 
2 courgettes, sliced 
1 red pepper, chopped 
1 yellow pepper, chopped 
1 onion, finely sliced 
2 cloves garlic, crushed 
4 ripe tomatoes (or 400 g good-quality tinned tomatoes) 
3 tbsp olive oil 
1 bay leaf 
A few sprigs of thyme 
Salt and pepper 

Method 
Heat a little olive oil in a pan and cook the aubergine until soft and lightly coloured. Remove and set aside. Repeat with the courgettes and peppers, cooking each separately. 

In the same pan, gently cook the onion until soft, then add the garlic. Stir in the tomatoes, bay and thyme and cook down into a light sauce. 

Return all the vegetables to the pan, season well and simmer gently for 20–30 minutes until tender but not collapsing. Remove the herbs and allow to rest before serving. 

Lead photo credit : Shutterstock